Kathes Baked Plum Tomatoes with Olive Oil and Bread

Name: Kathes Baked Plum Tomatoes with Olive Oil and Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 12 very ripe plum tomatoes, cut in half lengthwise and seeded; Kosher salt and freshly ground black pepper; 3/4 cup fine, very lightly toasted bread crumbs (recipe follows); Cup finely grated Parmesan or other hard, flavorful aged cheese such as Vella Dry Jack; Cup finely chopped fresh herbs such as parsley, tarragon, basil, chives, and/or mint; 1 small garlic clove, mashed to a paste; 1 small shallot, finely chopped; 1 small loaf of country bread; (makes about 2 cups)

Servings: persons

1
Preheat the oven to 325F.
2
Coat a shallow baking dish with 1 tablespoon of the oil.
3
Arrange the halved tomatoes, cut side up, snugly in the dish and season with 1/2 teaspoon salt and some pepper.
4
In a small bowl, drizzle the bread crumbs with 2 tablespoons of the oil and combine with the Parmesan, herbs, garlic, shallot, 1/4 teaspoon salt, and pepper to taste.
5
Top each tomato half with about a tablespoon of the bread crumb mixture.
6
Drizzle the remaining 1 tablespoon oil over the tomatoes, and bake for 45 to 60 minutes, until they are tender and slightly shrunken and the bread crumbs are golden brown.
7
The riper the tomatoes, the shorter the cooking time will be.
8
Preheat the oven to 300F.
9
Remove the crust and cut the bread into roughly 1-inch cubes.
10
Spread them out on a baking sheet and bake, tossing them once or twice, until they are crispy and dry but without much color, 25 to 30 minutes.
11
Let cool completely.
12
Then grind, in batches, in a spice mill until fine.
13
Keeps frozen for several months.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 12 very ripe plum tomatoes, cut in half lengthwise and seeded, Kosher salt and freshly ground black pepper, 3/4 cup fine, very lightly toasted bread crumbs (recipe follows), and more.

Yes, Kathes Baked Plum Tomatoes with Olive Oil and Bread Crumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kathes Baked Plum Tomatoes with Olive Oil and Bread Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions